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About BLT Steak Aruba
BLT Steak celebrates its second outpost in the Caribbean, following the extraordinary success of BLT Steak at The Ritz-Carlton, San Juan. Located in The Ritz-Carlton, Aruba, guests can dine in the expansive dining room or on the patio with sweeping views steps from the sand and sea.
The menu, organized by category, and complemented with corresponding savory sauces, guides diners to steakhouse bliss. In addition to the Certified Black Angus or USDA Prime steaks, BLT Steak also offers American and Japanese Wagyu Beef, Lamb, Chicken, Fish and an extensive Raw Bar. Generous side dishes grace the table in Staub cast iron cocottes and one can always count on the perfect finish with must-have seasonal desserts.
Our award winning wine list features both New and Old World wines and a “short list” accompanies it, showcasing a smaller, bistro-style selection for convenience and ease.
Chef de Cuisine
Born in Mexico, Luis Malagon was just a boy when his family decided to move to East Chicago, Indiana, and later on relocated to Phoenix, Arizona during his teens. Chef Luis did not spend many of his years in his hometown, but growing up in numerous large family functions gave him a glimpse of the Mexican heritage. That experience and the fact that he devoted most of his childhood watching and helping his mother cook were plentiful to aspire him and become passionate about cooking.
When he has just 20 years old Chef Luis decided to pursue his dreams professionally and graduated from the prestige Le Cordon Bleu College of Culinary Arts in Scottsdale within a year. Following his graduation Chef Luis launched his career working as Kitchen Supervisor at the JW Marriott hotel for over eight years, managing five different outlets and creating exceptional menus. During that time he continuously learned and mastered the art of butchery at the JW Marriott Phoenix in Arizona.
In 2013 Chef Luis proceeded to becoming the Chef de Tournant for The Ritz-Carlton, Laguna Niguel where he provided assistance to the banquet of the resort. But his main task was being in charge of the Dana Pool Café and Marketplace and developed several signature dishes for the Marketplace. After almost three years of service Chef Luis embarked on a new journey of over three thousand miles and on to the sunny island of Aruba as the new Chef de Cuisine for the BLT Steak at The Ritz-Carlton, Aruba.
With his new role Chef Luis will oversee a diverse culinary team and create weekly specials for the Blackboard menu. He is thrilled to design dishes that represent the BLT tradition, infused with local and seasonal ingredients and a touch of his Mexican heritage, and hopes to have the community looking forward to the BLT Steak’s new Blackboard creations.